Directions

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.

Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.

Most Helpful Positive Review

Jan 18, 2004

Great recipe. Thank you. I substituted the cream of celery for cream of mushroom and once with cream of chicken depending upon my taste at the time. Came out great both ways.
Try this you'll love it .. Great for Holiday leftovers.
Aadne

Most Helpful Critical Review

Aug 13, 2008

This was a pretty solid dish. It was tasty but nothing to write home about. I did use chicken instead of turkey because I had it on hand. Also I left out some of the sage because the stuffing that I bought was pretty heavily seasoned. I did read on here that someone added an onion to the dish. I think that might have helped the flavor. The best part about this recipe is that it is super easy to make and super fast. THREE STARS!

This was very easy to make and gave me an excuse to get rid of all that cream of celery and cream of chicken soup I always seem to buy! Wouldnt change a thing about the recipe except maybe to add some onion to the pan while sauteeing the turkey breast meat. YUMMY!

I thought this recipe was very easy and taste i doubled the recipe except i used 1 can cream of celery and 2 cans of cream of chicken soup and used a complete 4lb turkey breast that i purchased from the store it was an excellent dinner it will be made again.

Oh Wow! This was a very easy recipe and it tasted WONDERFUL! I put the casserole together and put it in the fridge for about 5 hours before I cooked it, I thought it would get too mushy but it didn't. My kids did not like it but they also are not stuffing fans but every adult that tried it loved it! We made mashed potatoes as a side and had turkey gravy to pour over everything. The gravy is defiantly a must since the casserole is on the dry side and we even had it the next day as leftovers it still tasted Great! This is defiantly going to be a staple in our family! ***UPDATE*** I've made this many times over the past year and I've finally tried it w/ chicken.. it defiantly tastes better w/ the turkey! I made this recipe with the chicken and my parents didn't know why I made such a big deal about this recipe but I made it again for them w/ the turkey they said it was a much better recipe.

This recipe turned out great. My husband loves casseroles made with stuffing, and this has now become his favorite. It was very easy to make, with cubed chicken that I had on hand. I also skipped the suggested seasoning, and just used 2 boxes of Stovetop Stuffing mix, as I didn't have any other on hand. Love quick and easy casseroles, and this one will stay on my top 10 list!

My hubby and I both really liked this. I used 1.1 lb of turkey breast cutlets and it was the perfect amount of turkey. I cooked this for 25 mins, any longer would have been too much on the stuffing topping. We had PLENTY of leftovers.

This was good! A tad salty, so next time I will make sure to use low sodium broth and soups. I made with a package of dried cranberry stuffing and I think the cranberries made an AWESOME addition to this casserole.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.